Sweet Spicy Cranberry Jalapeño (Print Version)
# Ingredients:
→ Fresh produce
01 -
12 oz fresh cranberries (one bag)
02 -
1 small bunch green onions (about 5), chopped
03 -
1-2 jalapeños, seeded and chopped
04 -
1/4 cup fresh cilantro, chopped
05 -
1 tablespoon lime juice
→ Pantry
06 -
1/2 cup granulated sugar
07 -
1/4 teaspoon salt
→ Dairy
08 -
8 oz cream cheese, softened
→ To serve
09 -
Crackers, tortilla chips, or crostini
# Instructions:
01 -
Combine cranberries, sugar, green onions, jalapeños, cilantro, lime juice, and salt in a food processor. Pulse until the mixture is finely chopped but not pureed.
02 -
Transfer the salsa to a bowl, cover it, and refrigerate for at least 2 hours or overnight to develop flavor.
03 -
Place softened cream cheese on a serving plate and let it sit at room temperature to soften further, making it easier to spread or spoon over.
04 -
Spoon the chilled cranberry jalapeño salsa over the softened cream cheese. Allow it to rest at room temperature for 5–10 minutes before serving.
05 -
Top with additional chopped cilantro or lime zest. Serve with crackers, tortilla chips, or toasted baguette slices.
# Notes:
01 -
Pulse the salsa ingredients rather than pureeing to maintain a chunky texture.
02 -
Chill the salsa for at least 2 hours to allow flavors to meld and mellow.
03 -
Wear gloves when handling jalapeños to avoid irritation.
04 -
Drain any excess juice from the salsa before spooning over the cream cheese to prevent sogginess.
05 -
Softened cream cheese spreads more easily and blends well with the salsa.